close up view of sliced breakfast casserole

Spinach Tomato Breakfast Casserole Recipe

Prep Time 15 minutes
Cook Time 55 minutes
Cool 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 350kcal
This low carb keto breakfast casserole has a base of eggs, cream, and cheese, lending it a rich and velvety taste. Fresh spinach and tomatoes round out this vegetarian dish. To save time, prepare a day in advance. Find more tasty ideas at Casserole Recipes.


  • 1 (10-ounce) package cherry or grape tomatoes (2 cups)
  • 1 (10-ounce) package fresh baby spinach, roughly chopped and any large stems removed (7 cups packed)
  • 4 large eggs
  • 5 cloves garlic, thinly sliced
  • 1/2 cup heavy whipping cream
  • 1/2 + 1/4 cup finely grated parmesan cheese (powdery or sandy texture, not shredded)
  • 3 tbsp salted butter
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper


  • Set aside an 8x8 inch baking dish or other 2-quart bakeware. I use a glass dish and do not grease or line.
  • In a 10-inch high-sided skillet, add butter over medium heat, stirring to coat the skillet’s bottom as it melts.
  • Once the butter has completely melted, add tomatoes, garlic, and black pepper. Cook until the tomatoes are softened and starting to peel, about 5 minutes, stirring occasionally.
  • Increase to medium-high heat. Add half of the spinach, constantly stirring until wilted, about 1 minute. Repeat with the remaining half of the spinach until wilted. If your skillet can’t hold half of the raw spinach, then work in smaller batches.
  • Continue cooking until the tomatoes have broken down and nearly all of the released liquid has evaporated, about 5 minutes, stirring frequently. This step helps reduce overall moisture in the baked casserole.
  • Transfer the skillet’s contents to the baking dish, spreading it out evenly along the bottom of the dish, to the edges and corners.
  • In a large mixing bowl, add eggs, heavy whipping cream, 1/2 cup parmesan cheese (remaining 1/4 cup is reserved for topping), and salt. Whisk until well-mixed and the mixture is a pale yellow color.
  • Carefully pour the mixture over the tomatoes and spinach in the baking dish. Cover tightly with plastic wrap and refrigerate until ready to bake, up to a day in advance. Keep the 1/4 cup parmesan cheese separate.
  • Set the oven to 350 F. Take the casserole out of the refrigerator, and discard the plastic wrap. Evenly sprinkle remaining 1/4 cup parmesan cheese on top.
  • When the oven has preheated, bake uncovered until the top is puffy and golden, about 40 minutes. A toothpick in the center should come out clean. Cool at room temperature for 15 minutes to let the interior set.
  • Cut into 4 squares and serve. Leftovers can be covered and stored in the refrigerator, and reheated uncovered in a 350 F oven for 10 to 15 minutes.


Makes 4 Servings
Amount Per Serving (4x4-inch square):
Calories 350  
Total Fat 27g 42%
   Saturated Fat 17g 84%
Cholesterol 258mg 86%
Sodium 620mg 26%
Net Carb 4.5g  
Total Carb 7g 2%
   Dietary Fiber 2.5g 10%
   Sugars 3.5g  
Protein 16g  
Vitamin A 123% · Vitamin C 38% · Calcium 31% · Iron 17%